Aprovechamiento de mejillones en elaboración de harinas y su aplicación en dietas balanceadas

Abstract:

Bivalves are a known group they belong to such important species such as clams and mussels. They are characterized by laterally flattened body and have two shells joined at the back and completely covering the animal's body. The foot, muscular, is also flattened and shaped like a hatchet generally used for digging in sandy or muddy bottoms where they live underground most of the species. The head is poorly developed, contrary to the mantle cavity, which is the largest and most spacious of all mollusks are there gills, usually large and also serve well for gas exchange often also used as filters to collect the food in suspension. This research was conducted in the Laboratory of Aquatic Organisms Processing, Faculty of Agricultural Sciences at the Technical University of Machala. The variables studied were moisture, ash, protein, fat and microbiological analysis. Moisture in flour obtained was greater than mussel other flours and the results of other authors. The ash obtained from the mussel flour was less percentage in relation to other types of flour, corn meal alone is lower percentage of ash in the relationship with other authors the percentage of flour mussel is maintained under . Analysis of protein that was obtained was greater than the ratio of the other flours except for fish meal, blood and squid has a higher percentage of protein. Mussel meal that is not traditional in the preparation of nutritious food for animals is a good choice for its high level of protein present. The fat percentage was obtained in this investigation was very low relative to other types of flour and as to the relationship with other authors ash percentage is low. In the microbiological analysis did not detect the presence of total coliforms, fecal coliform and yeast, but if it detected the presence of fungi in a low ratio indicating that any contamination.

Año de publicación:

2015

Keywords:

• Elaboracion
• HARINAS
• Mejillones

Fuente:

rraae